Penne Lentil Bake | Gluten Free | Vegan

Ingredients

• 2 cups of cooked French puy lentils
• 4 tablespoons vegan margarine (ie Nuttlelex)
• 1 large red onion, chopped
• 2 cloves of garlic, minced
• 1 small red capsicum, chopped
• 1 cup of mushrooms, chopped
• 1 can of diced tomatoes (400g)
• 1 cup tomato passata
• 1/4 cup fresh basil
• 2 teaspoons dried oregano
• 1/2 bunch silverbeet chopped
• 2 teaspoons ground cinnamon
• 3 cups of cooked Quinoa & Rice Penne Pasta
• 1 1/3 cups Almond Milk
• 2 tablespoons tapioca starch
• 2 tablespoons rice flour
• sea salt
• black pepper
• 1/3 cup savoury yeast flakes